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Home » Recipes » desserts » Peanut butter ice cream

Peanut butter ice cream

By Ashlee Marie 24 Comments

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I talk a lot of about my favorite flavors; Chocolate, citrus, coconut, caramel and PEANUT BUTTER! I seriously can’t get enough of these 5 flavors and of course Ice cream is one of my favorite food groups so I am SO excited to share one of my favorite ice cream recipes with you guys. I was going to wait until a more Ice Cream “appropriate” month, like July… but when I realized it was National Peanut Butter day I had to go for it (and I make Ice Cream year round, maybe some of you do as well)

The BEST Peanut Butter Ice cream recipe you'll ever have!

This is a custard based recipe which means CREAMY!!!! My daughter loves it as much as I do and we love making this one together. In fact last time we made a double batch, she threw some of my berry Coulis on top and we called it PB&J ice cream. Personally I like it all by itself, but if I was going to add to it I’d rather have on top of my Chocolate Brownies with some Hot Fudge.

This custard based creamy peanut butter ice cream is perfect

amazing peanut butter ice cream

Peanut butter ice cream

a creamy decadent peanut butter ice cream that will make everyone fall in love
3.63 from 37 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 30 minutes
4 hours 30 minutes
Total Time: 5 hours 15 minutes
Servings: 12 servings
Calories: 295kcal
Author: Ashlee Marie

Ingredients

  • 3/4 C granulated sugar
  • 2 lrg eggs
  • 2 lrg egg yolks
  • 1 C whole milk
  • 3/4 C peanut butter chunky will get stuck in the machine
  • 2 C heavy whipping cream
  • 1 1/2 tsp vanilla
US Customary - Metric

Instructions

  • Beat the sugar, eggs and egg yolks until they are thick and pale yellow
  • In a saucepan bring the milk to a simmer
  • Slowly beat the milk into the eggs (don't just pour it it will cook the eggs)
  • Pour the entire mixture back into the saucepan and place over LOW heat
  • Stir constantly until the custard thickens (be careful not to scramble the eggs)
  • Remove from heat and stir in the peanut butter
  • Pour through a strainer into a bowl and stir in the cream and vanilla
  • Refrigerate overnight until cold.
  • Run through your ice cream machine according to your machine's directions
  • You can eat it when done, or freeze at least 2 hours for firmer ice cream (my preference)

Nutrition

Calories: 295kcal | Carbohydrates: 18g | Protein: 6g | Fat: 24g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 98mg | Potassium: 161mg | Fiber: 1g | Sugar: 15g | Vitamin A: 616IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

There isn't much I like more than good ice cream, this Peanut butter recipe is easy and delicious

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this creamy peanut butter ice cream is always a huge hit. I get requests for it all the time

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Ashlee Marie
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Ashlee Marie
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen!
Ashlee Marie
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Reader Interactions

Comments

  1. Linda

    January 24, 2015 at 2:10 pm

    You love the same things I do, except writing and knitting!!! Graphic design, I have never done! I also like to take painting classes!

    Reply
    • Ashlee

      February 1, 2015 at 5:02 am

      I actually don’t like writing either! but I do like knitting and graphic design

      Reply
  2. Yvonne @ Tried and Tasty

    January 24, 2015 at 10:34 pm

    Oh wow, this looks so tasty! Love peanut butter!

    Reply
    • Ashlee

      February 1, 2015 at 5:06 am

      Mmmm it doesn’t get much better than ice cream and peanut butter is a darn good flavor

      Reply
  3. Kara

    January 24, 2015 at 11:08 pm

    Heck yes, I make ice cream all year long! The idea of this ice cream with brownies and hot fudge sounds perfect right about now. Yummo!

    Reply
    • Ashlee

      February 1, 2015 at 5:09 am

      I’m so glad I’m not the only one who makes and eats ice cream all year long

      Reply
  4. Laura

    January 26, 2015 at 1:15 pm

    We love ice cream but never tried peanut butter ice cream. Sounds amazing!

    Reply
    • Ashlee

      February 1, 2015 at 5:18 am

      it’s one of my favorites!

      Reply
  5. Renee @ Tortillas and Honey

    January 26, 2015 at 4:03 pm

    I have not found a peanut butter ice cream recipe that I like, but none of the recipes I’ve tried have used egg yolks so I’m wondering if this is the key! Your ice cream photos look especially creamy and nothing like the ones I’ve made… so I gotta try this recipe! Thank you!!!

    Reply
    • Ashlee

      February 1, 2015 at 5:22 am

      oh custard based makes all the difference! I hope you try it and love it as much as we do!

      Reply
  6. holly waterfall

    January 26, 2015 at 10:37 pm

    I can practically taste it!! And think of how amazing it would be with salted caramel and crushed peanuts on top…. YUM! I’m totally day-dreaming now. Looks fantastic Ashlee!

    Reply
    • Ashlee

      February 1, 2015 at 5:27 am

      OHHHHH that sounds soooooo good, now I’m dreaming of it too

      Reply
  7. Aimee @ Like mother like daughter

    January 28, 2015 at 11:15 am

    This ice cream looks so absolutely perfect and creamy. I wish I had a huge bowlful with a big brownie, hot fudge and caramel on top!

    Reply
    • Ashlee

      February 1, 2015 at 5:54 am

      Mmmmm I wish I had more so I could have another bowl right now.

      Reply
  8. Alli @ Cupcake Diaries

    January 30, 2015 at 4:18 pm

    Peanut butter ice cream has got to be in my top three favorite flavors. Pretty sure we need to make this soon!

    Reply
    • Ashlee

      February 1, 2015 at 6:04 am

      Mmmm I agree, after S’more, chocolate and mint for me

      Reply
  9. Jenn

    January 18, 2016 at 12:55 am

    I am just getting into making homemade ice cream and I am wondering if you know what the difference is between heavy cream and heavy whipping cream? Are they interchangeable, or are each a distinct product that are used for different purposes?

    Reply
    • Ashlee

      February 5, 2016 at 10:26 pm

      whipping cream is 30 percent fat, while heavy cream or heavy whipping cream contain 36 percent fat or more, so heavy and heavy whipping is the same, only whipping cream is less.

      Reply
  10. Megan

    July 22, 2016 at 8:39 pm

    While straining the Peanut Butter, I found it nearly impossible as it was so thick. Stirring in the cream just made it worse as the two solutions would not mix. Was it the custard stage that I went wrong? Did I wait too long to stir in the peanut butter?

    Reply
    • Ashlee

      September 20, 2016 at 12:42 am

      huh… I haven’t had that happen before, but yes it sounds like it was cooked too long and got too thick. the only other thing I could think of is the style of peanut butter – I use skippy or Jif, – they blend beautifully.

      Reply
  11. Debbie

    August 10, 2018 at 4:46 pm

    How long does it typically take the custard to thicken on the stove? How many minutes? I’ve been whisking for a good 15 minutes and it hasn’t thickened… 🤷‍♀️

    Reply
    • Ashlee Marie

      August 26, 2018 at 2:51 pm

      it usually takes about 15 mins – you could raise the heat a little to make it go faster just don’t stop stirring and let it curdle.

      Reply
  12. Sasha

    September 9, 2018 at 11:06 am

    Is there anything that can be used to replace heavy cream

    Reply
    • Ashlee Marie

      November 20, 2019 at 2:33 pm

      you need the fat of the cream for the proper crystallization that creates ice cream. So no.

      Reply

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